Get ready to enjoy a fun twist on a classic comfort food—Sloppy Joes! This version features hearty lentils as the star ingredient, topped off with a crisp and colorful coleslaw for an extra boost of flavor and nutrition.

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Ingredients:
Serves 4

• Dark Green Coleslaw
  
  • 1/4 cup vinegar
  • 1/4cup olive oil
  • 1 bunch of dark, leafy greens (stems removed, thinly sliced)
  • 1 medium apple, grated
  • 4 carrots, grated
  • 1/2 cup red onion, chopped
  • 1/4 cup dried cranberries
  • 1 tablespoon sugar or honey
• Lentil Sloppy Joes
  • 2/3 cup dry lentils
  • 1 cup red onion, chopped
  • 1 8oz can tomato sauce
  • 2 tablespoons yellow mustard
  • 2 tablespoons barbecue sauce
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon olive oil
  • 4 whole grain hamburger buns

Instructions:

1. Wash hands with soap and warm water.
2. Start the coleslaw. In a small bowl, add vinegar, oil, and sugar or honey (if using). Mix well. Pour the mixture over the bowl of chopped greens and mix until everything is coated. Using your hands, massage the greens by squeezing them by the handful for 1-2 minutes. This will make the greens more tender and less bitter.
3. Add the apples, carrots onions, and cranberries to the greens. Mix well.
4. Chill in the refrigerator until the rest of the meal is ready to serve.
5. Start the Sloppy Joe’s. Rinse dry lentils in a colander with running water. Spread lentils out on a paper towel. Pick out any non-lentil items. Cook according to package directions, about 20-25 minutes. Drain off extra liquid.
6. While lentils cook, chop onions and mix sauce for Sloppy Joe’s.
7. For sauce, add tomato sauce, mustard, barbecue sauce, cumin, chili powder, and garlic powder to a medium bowl. Mix until combined. Set aside.
8. In a large skillet, heat oil over medium high heat. Add onions and sauté for 5-7 minutes, until clear and lightly browned.
9. Add cooked lentils and sauce to the cooked onions. Reduce heat to medium and simmer for about 10 minutes, or until sauce is thick.
10. Once the Sloppy Joe mixture is done, serve hot with a whole grain bun and chilled coleslaw.

Get ready to whip up a delicious frittata—a versatile dish that works for breakfast, lunch, or dinner. Starting with a base of eggs, you can mix in your favorite veggies, meats, and cheeses to create a nutritious, budget-friendly meal tailored to your taste!

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Ingredients:
Serves 4-6

• Egg base (see recipe instructions for when to add each ingredient)
  • 8 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup diced onions
  • 1 tablespoon cooking oil
• Vegetable Filling (as many as desired)
  2 cups, chopped
  • Tomatoes
  • Spinach
  • Bell peppers
  • Potato
  • Avocado
• Protein Filling
  1 cup
  • Corned beef
  • Cooked chicken or turkey
  • Cooked sausage
  • Cooked ground beef
• Cheese
  1/2 cup, shredded
  • Cheddar, Colby, Swiss, or Monterey Jack
  • Parmesan or Mozzarella
  • Feta

Instructions:

1. Wash hands with soap and warm water.
2. Preheat the oven to 350 degrees Fahrenheit. Heat oil in a 10-inch cast iron skillet or pan.
3. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before cooking in step 4.
4. Cook onions and fillings of choice.
5. Lightly mix the eggs, milk, and seasonings in a separate bowl to make egg base. Pour it over filling in the pan.
6. In pan, cook until edges pull away from the sides of the pan. Then transfer to oven.
7. Bake for 15-25 minutes, or until edges are not jiggly.

We’re diving into a hearty and nutritious three-bean medley featuring chickpeas, a delicious dish that’s both satisfying and simple to prepare. Packed with protein and fiber, this versatile recipe makes the perfect side dish or a light main course.

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Ingredients:
Serves 4-6

• (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can wax or green beans, drained and rinsed
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 chopped bell pepper, washed
• ½ onion, chopped
• ½ cup vinegar (white or red vinegar)
• 3 Tablespoons oil (vegetable or olive)
• ¼ teaspoon pepper
• ¼ teaspoon salt

Instructions:

1. Wash hands with soap and warm water.
2. Put canned beans in a colander and rinse thoroughly.
3. In a medium bowl, mix the chickpeas, wax or green beans, kidney beans, bell pepper, and onion.
4. In a separate bowl, mix vinegar, oil, and pepper.
5. Pour the liquid mixture over the beans and toss together.
6. Serve immediately or chill overnight for even better flavor.
7. Refrigerate leftovers.

As the weather heats up, there’s nothing quite like a fresh, crisp salad to keep things light and refreshing. With endless possibilities for greens, veggies, proteins, and dressings, the perfect salad is yours to create!

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Ingredients:
Serves 4-6

• Greens 10-ounce bag
  • Leaf lettuce
  • Spinach
  • Romaine lettuce
  • Kale
  • Mixed salad greens
• Vegetables fresh, frozen, or canned
  Mix and match any vegetable, up to 2 cups
  • Tomato
  • Carrots, sliced or shredded
  • Cucumber
  • Bell pepper
  • Corn kernels
• Optional Protein, 2 cups
  • Beans
  • Hard boiled eggs
  • Cooked chicken, turkey, beef
  • Edamame
  • Ham
• Optional Toppings
  • Nuts, seeds, or fruit
  • Cheese, shredded
  • Croutons
  • Cooked pasta
• Homemade Dressings, choose one
  • Simple Dressing
    • 3 tablespoons olive oil
    • 2 tablespoons wine vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
  • Balsamic Vinaigrette
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon Dijon mustard
    • 3 tablespoons oil
    • 1 tablespoon honey
    • Salt and pepper to taste

Instructions:

1. Wash hands with soap and warm water.
2. If using canned veggies, rinse thoroughly in a colander. If using frozen veggies, be sure to thaw before adding in step 4.
3. Rinse vegetables before chopping, shredding, or adding into salad bowl.
4. Combine desired homemade dressing ingredients in a small bowl.
5. Combine desired ingredients in a large bowl and add your dressing.
6. Use tongs to toss everything together and serve.
7. Refrigerate any leftover dressing. If the oil thickens, let sit at room temperature for 5-10 minutes before using again.